Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID

Oliveira, Andreia P.; Silva, Luís; Andrade, Paula B.; Valentão, Patrı́cia; Silva, Branca M.; Pereira, José Alberto; Pinho, Paula Guedes de

doi:10.1016/j.foodchem.2010.01.054

Cited by 44 publications

(32 citation statements)

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“…Many analyses have been reported on volatile compounds in food, fruits and wines (Augusto et al ., 2003; Stashenko & Martínez, 2007; d’Acampora Zellner et al ., 2008; Canuti et al ., 2009), but little attention has been paid to sample preparation and conservation before analysis. In fact, some authors freeze their samples at −20 °C (Oliveira et al ., 2010b), some at −40 °C (Wang et al ., 2009), some at −80 °C (Canuti et al ., 2009) and some use liquid nitrogen, but without purging the samples with nitrogen before immersing them into liquid nitrogen (Aubert & Milhet, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…The volatile profile of fresh white and dark varieties of Portuguese figs was characterised by HS–SPME and GC–IT‐MS (Oliveira et al ., 2010a). Other authors have reported the presence of volatile compounds in figs (Gibernau et al ., 1997; Grison et al ., 1999; Oliveira et al ., 2010b), but to our knowledge, there are no reports on volatile composition of fresh (FF) and dried figs (DF) exposed to different drying pre‐treatments. The employed drying technique can cause more or less volatile losses in the end product.…”

Section: Introductionmentioning

confidence: 99%

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Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Mujić

Kralj²,

Jokić

et al. 2012

Int J of Food Sci Tech

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Summary The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrovača Crna) was characterised by HS–SPME followed by GC–MS. Figs were dried in a pilot plant cabinet dryer using different pre‐treatments to preserve the dried fruit: sulphuring and immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of thin‐layer drying models to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre‐treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compounds, quite good for some esters and ketones, whereas aldehydes were not affected by the used pre‐treatment.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Mujić

Kralj²,

Jokić

et al. 2012

Int J of Food Sci Tech

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“…The green, yellow, brown, purple and the black colors in figs originate from carotenoid and anthocyanin pigments produced in the fruits during maturation. There have now been more than 50 metabolites identified in fig fruit. The consumption of these health-promoting compounds in figs may provide protection against several human diseases (Oliveira et al, 2010). Figs also are an excellent source of fiber, minerals, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Çalışkan

Polat

2012

Span. j. agric. res.

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This study was conducted over three harvest years to determine effects of Turkish fig genotypes grown in the eastern Mediterranean region of Turkey on phytochemical and fruit quality characters. Fruit quality characters such as fruit weight, fruit width, fruit neck length, total soluble solids (TSS), pH, acidity, and TSS/acidity were examined. Total phenolics (TP), total anthocyanins (TA), antioxidant capacity (TAC), fructose (FRUC), glucose (GLUC), sucrose (SUC), and variables describing fruit skin and flesh colors (L*, a*, C, and hº) were also determined. Analysis of the data obtained from 12 fig genotypes, and three harvest years demonstrated a highly significant influence of genotype on phytochemical and fruit quality characters. 'Bursa Siyahı', which has dark black fruit skin, had the highest levels of TA (113.6 μg cy-3-rutinoside g -1 fw), TP (105.2 mg GAE/100 g fw), and TAC (10.9 mmol Fe 2+ kg -1 fw). Three yearly averages of fruit weight ranged from 22.8 g ('Sarı İncir') to 57.5 g ('Bursa Siyahı'), and ostiole width ranged from 0.9 mm ('Bursa Siyahı') to 3.7 mm (31-IN-16). These results indicate that TP (r = 0.77) contents correlated moderately to TAC, more so than with TA (r = 0.56). Both FRUC and SUC were negatively correlated with TA (r = -0.34 and r = -0.42, respectively). These data demonstrate that genotype is the main influence on the phytochemical and fruit quality characters of figs.Additional key words: antioxidant capacity; Ficus carica; fruit characters; fruit color; genotype; harvest year. ResumenEfectos del genotipo y el año de cosecha en las propiedades fitoquímicas y de calidad de la fruta de genotipos turcos de higueraEste trabajo se llevó a cabo para determinar los efectos que producen distintos genotipos turcos de higuera cultivados en la región mediterránea del este de Turquía sobre los caracteres fitoquímicos y de calidad de la fruta (como peso del fruto, ancho del fruto, longitud del cuello del fruto, sólidos solubles totales (TSS), pH, acidez y TSS/acidez). También se determinaron los fenoles totales (TP), antocianinas totales (TA), capacidad antioxidante (TAC), fructosa (FRUC), glucosa (GLUC), sacarosa (SUC) y las variables que describe la piel del fruto y colores de su carne (L*, a*, C y hº). El análisis de los datos obtenidos con 12 genotipos en tres años de cultivo demostró que hay una influencia altamente significativa del genotipo sobre los caracteres fitoquímicos y de calidad de la fruta. 'Bursa Siyahı', que tiene la piel del fruto negro oscuro, tuvo los niveles de TA más altos (113,6 μg de cianidina-3-rutinósido g -1 peso fresco), TP (105,2 mg GAE/100 g peso fresco) y TAC (10,9 mmol Fe 2+ kg -1 peso fresco). Las tres medias anuales del peso del fruto variaron entre 22,8 g ('Sarı İncir') y 57,5 g ('Bursa Siyahı'), y el ancho del ostiolo varió entre 0,9 mm ('Bursa Siyahı') y 3,7 mm (31-IN-16). Los contenidos de TP (r = 0,77) estuvieron moderadamente correlacionados con los de TAC, más que con los de TA (r = 0,56). Tanto FRUC como SUC se correlacionaron negativamente c...

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“…There have now been more than 50 metabolites identified in fig fruit. The consumption of these health-promoting compounds in figs may provide protection against several human diseases [16]. Dried figs also contain one of the highest concentrations of polyphenols found in any commonly consumed fruit [17], and thus, they produce foods and beverages with the highest polyphenol concentrations (Table 3).…”

Section: Phytochemical Properties Of Figsmentioning

confidence: 99%

Mediterranean Figs (Ficus carica L.) Functional Food Properties

Çalışkan

2015

The Mediterranean Diet

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Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID

Cited by 44 publications

References 32 publications

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Mediterranean Figs (Ficus carica L.) Functional Food Properties

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